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30 min serves 2-4

Classic Steak Diane

There was a time when fine dining was defined by tableside service that involved flambéing any menu item that you could light on fire. Our version of this classic does not require that you ignite any alcohol with an open flame on your stovetop. We think it’s just as fancy without the pyrotechnics.
A ribeye steak on a white plate with an orange tinted sauce on top of it and scallions and parsley herbs sprinkled on the sauce. There are greens as a side dish.
Gluten-Free Keto

ACTIVE: 20 min. DIFFICULTY Easy

30 min serves 2-4
Gluten-Free Keto
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Ingredients:

  • 2 Pre Ribeye steaks
  • 3 T butter, divided
  • 2 t sea salt, divided
  • 1 clove minced garlic
  • 1 small minced shallot
  • 8 oz white button mushrooms
  • 1/4 C Cognac or other brandy
  • 1/4 C veal demi-glace or beef stock (see recipe note)
  • 2 t dijon mustard
  • 1/4 C whipping cream
  • 2 t Worcestershire sauce
  • Dash hot sauce
  • 1 t minced parsley
  • 1 T chopped scallions
Equipment: 
  • Look for prepared veal demi-glace in the soup section of grocery stores, near the bullion and soup mixes, or online. Beef stock or prepared low sodium beef bullion will work as well.  
  1. Melt 2 T of butter in a medium sauté pan over medium heat. Add shallots and cook until softened, about 4 minutes.
  2. Add the garlic and mushrooms, sauté until mushrooms are cooked, about 10 to 12 minutes, stirring occasionally. Lower heat to medium low if mushrooms are browning.
  3. Add Cognac, dijon mustard, 1 t salt, demi-glace or stock, whipping cream and Worcestershire to mushrooms, stir over medium low heat until heated through and just beginning to simmer. Turn heat to low to keep sauce warm.
  4. Blot steaks dry with paper towel and season on both sides with 1 t of salt.
    Melt the remaining 1 T butter over medium high heat until foaming, add steaks and cook for 3 minutes per side. Reduce heat to medium and cook steaks for an additional 2 minutes per side for medium rare. Remove steaks from pan and rest on a carving board for 5 minutes.
  5. Add any accumulated juices from the carving board to the mushroom sauce add a dash or two of hot sauce, adjust seasoning to taste. Raise sauce heat to medium, until sauce just begins to simmer.
  6. Place each steak on a plate, spoon sauce generously over steaks, garnish with parsley and scallions.
Made with Pre©

Ribeye - 10 Pack

  • 21g

    Protein

  • 46%

    Less fat*
  • Ribeye - 10 Pack

  • 157mg

    CLA

  • 101mg

    Omega 3s

Find this product in store

*vs. USDA Data for Choice Ribeye Steak

Instructions

Classic Steak Diane
show nutrition +

Amount per 455g

  • 455g

    1 serving

  • 576kcal

    Calories

  • 42g

    Protein

  • 141mg

    Sodium

  • 3g

    Fiber

  • 25.53g

    Fat

  • 14.41g

    Carbohydrates

  • 4.48g

    Sugar

Nutrition is approximate, data retrieved from happyforks.com

Recipe developed by   Jennifer Borchardt